I've been having some serious feels about cake tonight (no, seriously, there were tears) and I feel the need to share.
I'm a bit obsessed with cake. It is one of the things I frequently crave. Hot chocolate cake just out of the oven with gooey melted chocolate chips in it.
Who doesn't love cake? What's your favourite sort?
I have to be in the mood for cake, but when I'm craving it, I want it pretty badly.
my favorite is actually just marble cake. oh and ice cream cakes! I freaking love ice cream cake.
and on the flip side, I hate chocolate cake! adore actual chocolate but hate chocolate cake.
CAKE!
I've got a family friend that makes some of the best cakes in the world. You know, stay at home mom, does awesome cakes for parties for fun and profit. Used to make a special peanut butter chocolate chip variety for my birthday. *sighs*
My favourite type of cake is cake that is in my mouth.
Just. Cake.
I'm trying to think of cake I don't like and nope, it's impossible.
There's that old joke about asexuals and cake, but it's true! I've met plenty of asexuals now and we're all cake fiends!
Oooh my favorite had got to be roulade with vanilla cream because yummmmm!!
If eating cake didn't mean I'd always have to bake it myself, then I'd be eating a loot more cake.
Now I'm seriously craving some cheesecake...
Personal favorite of mine is marble cake, the little small snack sized ones. I pop them in the microwave for a few seconds so they're nice and warm when I eat them. Though a good devils food cake is nice too.
When it comes to sweets I usually go for brownies, hee or snicker-doodle cookies. <3
Though frankly I'd kill for a mocha frappuccino right now.
I have a simple recipe I've been able to tweak to turn it into all sorts of cakes. It was originally a chocolate cake recipe, but I've made vanilla, cinnamon (with a crumbly top), pumpkin, and banana cakes with modifications. I'm still working on a strawberry cake that I can be proud of. Soon......
Small batch Chocolate cake:
6 Tablespoons Flour (1/4 C + 2 Tbsp)
2 Tabelespoons Cocoa powder
5 Tablespoons (1/3 C)
3 Tablespoons Oil
3 Tabelspoons Milk
1 egg
1/8 teaspoon salt
1/8 teaspoon baking soda (bicarbonate soda)
Optional: 1/4 or 1/2 Teaspoon Vanilla (I leave it out because I currently don't really like vanilla half the time)
Bake at 350F/180C until done (varies depending upon pan used, inserted toothpick or knife would come out clean)
Makes 4 cupcakes, or a very small loaf.
If I'm doing a white cake, I tend to use brown sugar, and you just take out the cocoa powder and replace it with flour, which equals 1/2 C, to simplify it. As long as you keep the dry to wet ratio about the same, you can turn it into all sorts of things....
Since Mils brought up recipes, I thought I should mention that pumpkin puree makes a great substitute for eggs if you're using a pre-packaged cake mix. My mom went vegan for health reasons a few years ago and we've been making birthday cakes that way since then. Not only is it impossible to taste the pumpkin puree once the cake is baked (Really. I have this uncanny ability to notice the slightest change in a recipe and not only did I have to be told that the puree had been used instead of eggs, I couldn't even taste it after I knew about the substitution.), it makes the cake richer and moister. Of course, we always have chocolate cake for birthdays, so I don't know how noticeable the substitution would be in vanilla cake.
Quote from: Somariel on June 28, 2015, 01:08:52 PM
Since Mils brought up recipes, I thought I should mention that pumpkin puree makes a great substitute for eggs if you're using a pre-packaged cake mix. My mom went vegan for health reasons a few years ago and we've been making birthday cakes that way since then. Not only is it impossible to taste the pumpkin puree once the cake is baked (Really. I have this uncanny ability to notice the slightest change in a recipe and not only did I have to be told that the puree had been used instead of eggs, I couldn't even taste it after I knew about the substitution.), it makes the cake richer and moister. Of course, we always have chocolate cake for birthdays, so I don't know how noticeable the substitution would be in vanilla cake.
oooohhh, we don't bake often but I am going to keep this in mind. my husband has an affinity for substituting stuff in recipes, I bet he'd like to try this~
I made the pumpkin bread when I had almost nothing to make cake with. I just used pumpkin puree, the dry ingredients and oil. It was tasty. I didn't quite measure any of it, and I've never been able to replicate the first batch, which was amazingly moist.